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Christmas Morning Popovers with Bear Lake Raspberry Jam

Christmas Morning Popovers with Bear Lake Raspberry Jam

We love any and all holiday traditions from all over the world! In the Davis family Christmas morning isn’t complete without hot popovers drenched in butter and homemade jam. The tradition runs deep since the 1950’s and possibly even earlier. They are surprisingly easy with few ingredients and an absolutely delightful addition to any meal- sweet or savory!
Made with Amore,
Elena 💗

Great Grandma Rhea’s Popovers

Makes 12 popovers.
Preheat oven to 425 F and place muffin pan or speciality popover pan in the oven to get hot. *very important that pan is hot when you pour in the batter*
Ingredients
2 C milk
2 C flour
4 eggs
1 tsp salt
4 tablespoons canola oil
Directions
  1. Beat all ingredients with an electric mixer or whisk until smooth (do not over mix)
  2. Take out hot muffin or popover tins and grease VERY generously with lots of butter or Crisco *important or they will stick!*
  3. Fill tins 2/3 full with prepared batter and put immediately in the oven
  4. Bake 20 minutes at 425 F and then an additional 15-20 minutes at 375 F.
  5. Take out when slightly brown. Serve warm!!

Grandma Kathy’s Bear Lake Raspberry Jam

1.  Wash, stem, and crush berries to make four level cups. Put crushed berries into a 2 or 4 quart kettle. Sift in slowly 1 package (31/2 oz.) M.C.P. Jam and Jelly Pectin and stir vigorously. (I like it a little thinner, so I sift in 3 oz.)  Set aside for 30 minutes, with occasional stirring.
2.  Add 1 cup light corn syrup. Mix well.
3.  Add 51/2 cups sugar. (If the  raspberries are sweet, I add 41/2 cups sugar.). Gradually stir the sugar into the crushed berries. Warm to 100 degrees (temperature for baby's milk) to dissolve the sugar (no hotter).
4.  When sugar is dissolved, jam is ready to eat. Makes 4 pints. Put jam in pint jars, cover with a plastic wrap folded over several times, and use an elastic to secure. Keep in refrigerator or freeze.
5. Jam will last indefinitely.
6.  For strawberries, add 1/4 cup lemon juice after sugar is dissolved. Other types of berries don't need lemon juice.
Enjoy!

Roasted Butternut Squash Risotto with Brown Butter Sage

Roasted Butternut Squash Risotto with Brown Butter Sage


🍁Chilly fall weather calls for warm and rich comfort foods. This risotto is the perfect flavor to ring in the rain and falling leaves! Enjoy. 🍂🍁

Made with Amore,
💗Elena

 

Serves 4

Ingredients

1 butternut squash (about 2 Cups) peeled and cut into small cubes (pre cut or frozen also works)
2 tablespoons butter
1 teaspoon salt
5 1/2 cups low-sodium chicken broth or homemade stock, or vegetable broth -add more if needed
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
2 cloves of crushed garlic
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano cheese, plus more for serving
*Brown butter sage recipe
 
Instructions

-Heat oven to 400 F. Place cut butternut squash on a baking sheet lined with foil. Sprinkle with olive oil and some of salt (1/4 tsp of salt) and bake for 25-30 minutes or until golden brown (if using frozen: first first steam in microwave to soften and then bake for 15-20 minutes). Once baked- mash half of the squash and leave the other half in cubes. 

-in a medium pot simmer chicken or vegetable stock on medium/ low heat

-In the large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.

-Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water. You want to end with a creamy mixture.

-Gently stir in the mashed squash and parmigiano cheese and take off heat 

Brown Butter Sage:

4 tablespoons good quality butter
5-6 fresh sage leaves

Place above ingredients in a sauce pan over medium heat until butter turns dark brown color. You can also microwave 1 minute at a time until the butter turns slightly brown- careful not to burn!

After dishing up risotto in bowls pour a big spoonful of brown butter sage and add extra grated parmigiano. Yum!

Fresh Roasted Pumpkin Pie

Fresh Roasted Pumpkin Pie

Heat oven to 400 F
PIE FILLING
INGREDIENTS
2 cups of fresh roasted pumpkin purée (cut pie pumpkins in half and gut inside then roast face down on lined baking sheet at 350 F for 1 hour). I usually make extra and keep in freezer for all of pie season!
2 TBS melted and cooled butter
3 large organic eggs, room temperature
1/2 C brown sugar
1 C heavy organic cream
1 tsp fresh ground cinnamon
1 tsp fresh grated nutmeg
DIRECTIONS
Whisk pumpkin in a bowl with a pinch of salt. Whisk in three eggs and sugar. Stir in cream and spices. OR, mix all ingredients in a stand mixer until well combined.
Martha Stewart Double Pie Crust
INGREDIENTS
2 cups all-purpose flour 
3/4 teaspoon coarse salt 
2 sticks cold unsalted butter, cut into small pieces (I freeze the cut butter for 15 min on a baking sheet)
1 large egg
2 tablespoons ice water, plus more if needed 
1 tablespoon distilled white vinegar
DIRECTIONS
1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. 
2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
I use half of the dough for the bottom crust and the other half for decorations- as seen in picture.
COOK'S NOTES
Dough can be frozen up to 1 month.
Take cold dough out of fridge and pour in pie mixture. Add extra dough decorations now if desired.
Bake 400 F for 15 minutes then turn down to 350 F for 45 minutes.
Serve at room temperature with a dollop of whipped cream!

Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

Nothing feels more comfy-cozy than coming home to warm chocolate chip cookies after school. I love making this easy recipe with my children while hearing them open up about their day as we get our hands messy. The ingredients are simple staples and they come together in no time. We usually bake half and freeze or refrigerate the rest of the dough for a busier day. Dunk slightly warm cookies in a big glass of milk and enjoy!

Made with Amore,

💗Elena 

Ingredients

  • 2 1/4 cups all-purpose flour (to change texture and taste slightly I sub the 1/4 C with coconut flour- you do not have to do this!)
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 1 cup (2 sticks) salted butter, softened and cut in chunks (yes! I use salted and Kerrigold brand)
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large organic eggs
  • 2 cups dark chocolate chunk chips (or chocolate chips of choice)

Instructions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large stand mixer with whisk attachment until creamy. Add eggs, and beat again until very smooth. Gradually beat in flour mixture. Stir in chocolate chunks or chips. Drop by generous rounded tablespoon onto parchment paper baking sheets. Add flaked sea salt if desired (I use Maldon’s Sea Salt Flakes). Refrigerate 10 minutes to overnight before baking.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Peach and Mozzarella Salad with Orange, Basil and Poppy Seed Dressing

Peach and Mozzarella Salad with Orange, Basil and Poppy Seed Dressing

Fresh local peaches and nectarines everywhere!! This recipe makes enough to feed a crowd. If you want to make a smaller batch: half the recipe of peaches and mozzarella and use half of the dressing (do not half the dressing recipe just use less on the salad).
Made with Amore,
💗Elena
Preparation:
In a large serving bowl cut and mix:
10 large ripe peaches or nectarines
3-4 Cups fresh mozzarella cheese
Dressing:
In a large mason jar add all the
Ingredients below then shake vigorously. Keeps in fridge up to one week. 
Zest and juice of two large
1 Cup fresh chopped basil leaves
1 1/2 Cups high quality extra virgin olive oil 
3 TBS of apple cider vinegar (sherry vinegar works well too) 
3 Tsp. Poppy seeds
Salt and pepper to taste
Pour dressing over peaches, mozzarella and arugula (if desired), toss, then serve!